Sheet-Pan Roasted Tofu With Pea Pesto

Serves 4

Ingredients:

• 600g firm tofu, drained and cubed

• 600g baby potatoes, halved

• 200g frozen peas, thawed

• 2 cloves garlic, minced

• 1/4 cup fresh basil leaves

• 1/4 cup fresh parsley leaves

• 1 tablespoon lemon juice

• 2 tablespoons extra virgin olive oil

• Salt and pepper, to taste

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 200°C (390°F).

2. Prepare the Potatoes:

   • In a large bowl, toss the halved baby potatoes with 1 tablespoon of extra virgin olive oil, salt, and pepper.

   • Spread the potatoes in a single layer on a large sheet pan.

   • Roast in the preheated oven for 20 minutes, or until they begin to turn golden and tender.

3. Prepare the Tofu:

   • After the potatoes have been roasting for 20 minutes, push them to one side of the sheet pan.

   • In the same bowl used for the potatoes, toss the cubed tofu with a little salt and pepper.

   • Spread the tofu cubes on the other side of the sheet pan.

   • Continue roasting for an additional 20 minutes, or until the tofu is golden and crispy.

4. Make the Pea Pesto:

   • While the tofu and potatoes are roasting, prepare the pea pesto.

   • In a food processor, combine the thawed peas, minced garlic, fresh basil, fresh parsley, lemon juice, and 1 tablespoon of extra virgin olive oil.

   • Blend until smooth, adding a little water if necessary to reach the desired consistency.

   • Season with salt and pepper to taste.

5. Serve:

   • Once the tofu and potatoes are done roasting, remove the sheet pan from the oven.

   • Plate the roasted tofu with a generous spoonful of pea pesto on top.

   • Serve alongside the roasted baby potatoes.